Buttermilk Mashed Potatoes are the ultimate creamy and tangy side dish, perfect for pairing with hearty mains like roasted meats or grilled vegetables. The addition of buttermilk brings a light, subtle tanginess to the creamy mashed potatoes, elevating their flavor while keeping them rich and comforting. This recipe strikes a balance between indulgence and brightness, making it a versatile dish for both everyday dinners and holiday feasts. Easy to make, but rich in flavor, these mashed potatoes are sure to become a family favorite.
Ingredients:
- 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
- 1 cup buttermilk, warmed
- 4 tbsp unsalted butter, softened
- ½ cup heavy cream (optional for extra creaminess)
- Salt and pepper to taste
- Chopped fresh chives (optional, for garnish)
Instructions:
- Boil the potatoes: Place the peeled and cubed potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until they are fork-tender.
- Drain and mash: Drain the potatoes well and return them to the pot. Use a potato masher or a ricer to mash the potatoes until smooth and free of lumps.
- Add butter and buttermilk: Stir in the softened butter, allowing it to melt into the potatoes. Gradually add the warmed buttermilk while continuing to mash, ensuring a smooth and creamy consistency. If using, add the heavy cream for extra richness.
- Season: Season the mashed potatoes generously with salt and pepper, adjusting to taste.
- Serve: Transfer the buttermilk mashed potatoes to a serving bowl and garnish with chopped fresh chives, if desired. Serve hot and enjoy!
These mashed potatoes are best served fresh but can be made ahead of time and reheated with a splash of extra buttermilk or cream to maintain their creamy texture.
